Hi Everybody!

It’s me Chef Scott from… not so sunny St. Petersburg Florida.

 

“We’re Sorry, the 3:00 Performance Of Scooters Across America has been Canceled due to Inclement Weather.”

 

Oy. Grounded. Luckily, I got a can of pumpkin a couple weeks ago thinking, I should do a pie in my bullet.

 

First I looked for a recipe on the back of the can. I didn’t have 2 of the ingredients. Then I consulted my many cookbooks and baking bibles… I didn’t have MOST of the ingredients.

 

In instances like these, where I have a hankerin’, but limited resources… I picture Gene Wilder in Young Frankenstein flipping knobs and spinning dials… Lightning… Crazy hair… rubber gloves! Y’know, gotta build it yourself… Mad Scientist Style!

 

So in the interest of the season, I now present,

 

The Pie of Frankenstein… (don’t be skeered!)

 

You need:

Tools and Equipment:

  • Tall Cup
  • Cross Blade
  • Mixing Bowl
  • Spatula
  • Tesla Electric Coil ( just for effect, really. You could substitute spooky candles )

 

Ingredients: (the meat… wait, I thought you said it was pumpkin!?)

  • ¾ Cup Heavy Cream (substitute ½ & ½ )
  • 1 TBS  Orange Juice
  • ¾ Cup Brown Sugar
  • 1 Can   Pumpkin Puree (make sure to get 100% pumpkin. Not “Pie Filling”. You want it pure.)
  • 2          Eggs

 

SHOCKING SPICE MIX: (mix these together first before you start the recipe!)

  • 1 ¼ tsp Cinnamon
  • ½ tsp   Ginger
  • ¼ tsp   Cloves
  • ½ tsp   Salt
  • ½ tsp   All Spice

 

 

you also need:

  • 1          9” Pie shell (either a pie d’oh you’ve made yourself… or frozen store bought. It’s okay.)

 

Do This… bwah ha ha ha ha ….!

okay, Now:

 

  1. Preheat your oven to 425 degrees.
  2. You will need to make this batter in 2 halves. Put half of each ingredient in the tall cup in the order listed. Blend until smooth. Shake like a cocktail shaker at least once.
  3. Pour mixture into the mixing bowl. You will add the other half to it.
  4. Repeat Step #2. and add to previous mixture. Stir to combine.
  5. Pour Mixture gently and carefully into your waiting pie shell.
  6. Bake at 425 for 15 minutes
  7. Reduce Oven Temp to 350, and continue baking for 30-40 minutes. Until center of pie is set. Don’t overbake, check pie at 30 mins and decide…

 

Now do this…muaw Muaw MUAW HAHAHAHAHA!!! and roll your eyes back…

Okay… if you made your own pie d’oh, then you should cut some decorative leaves or some other shape with a cookie cutter or knife. On a sheet pan lined with parchment, bake the decorations NEXT TO the pie. Remove Deco at the 15 minute mark, before you reduce the heat. (actually, check your deco at 10 mins)

 

The Pie will look inflated and puffed up in the oven, but will flatten as it cools. Cool on a rack until it reaches room temperature, then chillDunh DUNH dunh….> until ready to serve.

 

Place your decorations on top of the pie… make sure there aren’t enough to go around to help incite screaming and gnashing of teeth. You can serve it with a dollop of Whipped Cream made in your Bullet!

 

Yell this… “It’s a MONSTER!” and click the dining room lights off and on a few times just prior to service… your family will probably appreciate it, mine didn’t.

 

Happy Baking you Ghouls!

 

This recipe steps nicely through the rest of the season with you… just don’t serve it with all that eye rolling and crazy hair… it’s inappropriate.

 

Until next time…

I’m sending my warmest regards,

Chef Scott

PS: as this was pieced together from about 5 different recipes, much like the Frankenstein Monster, I hope that you can see just how easy it is to combine and substitute just to fit your needs … make it your own! I did!

 

 

 

email

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida!

I know it’s fall, but only because I have the Internet. If I was relying solely on my environmental surroundings I might question the season. Especially the other day! Near 90 here on the Gulf Coast with humidity topping out at around 150%.

After a long day of cheffing and driving my Super Scooter in the blazing sun, I needed to relax. I called my neighbors and asked if they felt like an adult libation. They did.

So I packed up my Magic Bullet, some chocolate (which I ALWAYS have handy) and some left over Blue Raspberry Vodka and hit the stairs…

The kids had some other ingredients and we spent the rest of the evening concocting… and becoming sweetly inebriated. Here’s our take on more Adult Themed Milkshakes. If you don’t have all of these ingredients, have no fear. I am learning with every post that the Magic Bullet can release your imagination like no other Kitchen Tool I have ever encountered.

We did 2 variations on a theme, and I present them here for your Adult Styled entertainment. Everybody loves a crazy milkshake.

You Need:

Tools:

  • Tall Cup
  • Cross Blade
  • Fancy Martini Glasses (or just a tall glass of any sort)
  • and a straw (cause you will slurp these down)

Ingredients:

  • White Raz….
  • 2 TBS White Chocolate
  • ½ C + 2 TBS Half and Half
  • 1 Shot Raspberry Vodka
  • 1 Shot Orange Vodka (or liqueur like Grand Marniere or Triple Sec)
  • Equal Parts Ice
  1. Put the white chocolate and 2 TBS half and half in a microwavable dish and nuke for 20-30 seconds. Stir until smooth.
  2. Put into the Tall Cup and add the rest of the ingredients and fill with ice. Blend until smooth (10-20 seconds)
  3. Serve in a Fancy Martini Glass to feel So Cosmopolitan!

Dark Chocolate Raz…

  • 2 TBS Dark Chocolate (chips like Ghiradelli 60% work great)
  • 2 TBS Half and Half
  • ½ – ¾ Cup Vanilla or Chocolate Ice Cream
  • 2 Shots Raspberry Vodka or Liqueur
  1. Put Dark Chocolate and half and half in a microwaveable dish and nuke for 20-30 seconds
  2. Put mixture into the tall cup and add the rest of the ingredients. Blend until smooth (10-20 seconds)
  3. Serve in a fancy martini glass or jab a straw straight into the tall cup and commence to sluppin’

Careful of the Brain Freeze! And make sure you are among friends, cause these sweeties can mess you up… and I don’t know about you, but I am uncomfortable getting naked in front of strangers. Just sayin’…

Keep Cool Kids…

until next time,

I’m sending my most drunken regards… Don’t Drink and Drive y’all,

Chef Scott

I was out and about this week and saw the onslaught of Halloween… and it reminded me that this is the kick off to the fantastical holiday party season! We’ll all need quick recipes to host parties of our own, and to whip up something for when we are asked to “just bring whatever you like…”

 

When I arrived home, the sun was shining just so to glint off the shiny silver skin of my new favorite toy… My Magic Bullet!

 

Quick… to the Kitchen La-bor-atory!

 

I put on my favorite Mad Scientist apron… and popped on “Haunted Sounds of the 70’s and 80’s” and commenced to creating a diabolical, mind controlling cheese dip. What I did with just a few ingredients was downright chilling…

 

Let Us Begin.

 

You need:

Tools:

  • Tall Cup
  • Cross Blade
  • Small bowl or container (the shape you want your spread to be)
  • Plastic Wrap
  • Serving Bowl and Platter

 

Ingredients:

  • 8 oz     Cream Cheese
  • 2          Green Onions coarsely chopped
  • 2.5 oz  Dried Corned Beef coarsely chopped
  • ¾ – 1 Cup Walnuts (or your favorite) toasted
  • Assorted Chips, Crackers, Veggies for spreading.

 

  1. Line a small bowl with plastic wrap.
  2. over very low heat, or a double boiler heat cream cheese until very soft and melty.
  3. Add to the Tall Cup. Add green onions and corned beef.
  4. Blend until smooth
  5. Put the mixture in the plastic lined bowl. Cover with additional wrap and chill for several hours. (or not… it’s delicious warm, like a dip instead of a spread)
  6. Toast Nuts: Preheat oven to 350. spread nuts on a sheet pan in a single layer. Bake for 5-7 minutes (?) until lightly colored and fragrant. Do Not Burn.you can toast nuts in a dry skillet on the stove top over medium heat. Stir frequently until uniformly colored and fragrant.
  7. Grind Nuts to your liking in the Tall Cup.
  8. Remove Cheese spread from bowl and remove plastic. Roll top and side in crushed nuts.
  9. Serve on a platter with an assortment of chips, crackers and vegetables.

 

If you make it for yourself, instead of a party… it makes a SICK topper for a baked potato or a spread for sandwiches!

Hope you get a chance to enjoy the cheesy ghoulishness…

 

Until next time… my little, uh… monsters,

I’m sending my most frightening regards,

Chef Scott

 

Here Fishy Fishy Fishy!

Hi Everybody!

It’s me… Chef Scott from St. Petersburg Florida!

They tell me that Fall has arrived, but we’ve barely noticed here on the Gulf Coast. Although I would say that there is a perceptible drop in the humidity, so that’s a good sign. As a matter of fact, it was so nice on my day off that I just wanted something fresh and easy for lunch… I wanted to feel like I was at a fancy resort, without actually going to a fancy resort.

Also, doing dishes on a day like that is out of the question.

I scootered over to my neighborhood grocery and picked up a few items, and then dashed home for the Best Lunch of the New Century! (well… my personal favorite recently anyway.)

A friend turned me on to an age old spice blend called Old Bay Seasoning. Get Some. That’s all.

This Post is 2 recipes in one. You can add a little rice pilaf if you like… or like I did, get you some skillet fries and an easy salad!

You Need:

  • Tall Cup
  • Cross Blade

Ingredients:

  • 2 Tilapia Fillets (or substitute your fave fish.. or even chicken!)
  • 2 Thick Slices of Bread (I used a fresh loaf of Italian)
  • Fresh Dill (or dried)
  • Zest of ½ lemon
  • ¼ tsp Old Bay Seasoning
  • ¼ tsp Salt
  • ¼ tsp black pepper
  • Olive Oil (as needed)
  1. Preheat your oven to 400 degrees
  2. Tear the bread into chunks and put in the Tall Cup.
  3. Add the rest of the ingredients EXCEPT the olive oil.
  4. Pulse and Shake and Grind and Wizz and Shake your Bullet until you have fluffy bread crumbs.
  5. Brush fish with olive oil and dredge (or coat) in the bread crumb mixture
  6. Bake at 400 for 12-15 minutes. (depending on thickness of your fish) Fish is done when the bread crumbs are toasted golden and the fish is white and flaky inside.

While the fish bakes, You can make this killer Tartar Sauce!

You Need:

  • Short Cup
  • Cross Blade

Ingredients:

  • ½ Cup high quality Mayonnaise
  • 1 Small-Medium sized Dill Pickle (coarsely chopped)
  • 2 Sweet Gerkin Pickles (also chopped)
  • Zest of the other ½ Lemon
  • 1 tsp Sugar
  • ½ tsp vinegar (or lemon juice)
  • Fresh Dill (or dried… to taste)
  • ¼ tsp Old Bay Seasoning
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  1. Add All the ingredients to the short cup
  2. Blend for 10 seconds
  3. Chill to let the flavors mingle… or enjoy it on the fish that’s about to come out of the oven!

Now, of course you and I both know that you can buy frozen breaded fishy pucks and bake ’em up with less trouble. Or you can take short cuts like pre-made in the tin bread crumbs. Or, if you’re brave you can even get a bottle of Tartar!

The beauty here is that I know what every ingredient is. I picked it out. I decided how much of this or that, and I arrived at a much more nourishing and Way Better tasting Lunch. And again, my Bullet made it easier than a lot of other things I did that day.

<sound of me… singing to the choir>

I hope you give this simple technique a try… and use YOUR imagination! Change it up! Make it good to you!

And save some bread or get some crackers cause the tartar sauce is off the chain if you give it a day to rest. Just Sayin….

Till next time!!

My Warmest Regards!

Chef Scott

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida.

It has recently come to my attention that I love Breakfast! Oh sure, you can have a super smart smoothie whipped up quick as lightning in your Magic Bullet… but the breakfast I’m talking about is that tall stack with the maple syrup drizzling down… and a side of bacon, no sharing.

While developing new breakfast “grab and go” items for the Bistro where I work, I came upon a radical idea… How could I capture the flavors of my favorite sit down breakfast, and make them hand-held and portable? The answer my friends is the Pancake Muffin!

My Magic Bullet is a dream come true in the prep kitchen. I hate to admit that it can do some things better than me and all my high falootin’ book learnin’, and can even do some things that I can’t do at all! To make sure that the flavor of these muffins goes through and through, I use the Bullet to pulverize bacon. This is a baking recipe where the Bullet adds the most insane flavor profile, I really hope you like it… cause I can barely keep up with demand in my shop, and I sort of need you guys to make your own…

Here We Go!

Tools:

  • Magic Bullet Short Cup
  • Magic Bullet Cross Blade
  • Mixing bowls
  • Whisk
  • Muffin Tin (you will get 9-12 or more muffins with this recipe)

Ingredients:

DRY-

  • 2 Cups Flour
  • 1 TBS Baking Powder
  • ½ tsp Salt
  • 5 Strips of Cooked Bacon

WET-

  • 1 Egg
  • 1 Cup Sugar
  • 2 oz Butter (melted)
  • 1 ¼ Cups Sour Cream
  • 2 TBS Maple Syrup

TOPPING-

  • 5 Strips Cooked Bacon
  • ½ Cup Sugar

 

Preheat your oven to 350 degrees. Lightly spray your muffin tin with vegetable oil. You can use paper cups or not, that is up to you. Make sure that the top flat surface of the muffin tin is sprayed as these tend to stick.

 

  1. In a large bowl, mix the flour, baking powder and salt together.
  2. Put 5 strips of bacon in the short cup and pulverize it. Add this to the dry ingredients and mix together with a whisk or a fork.
  3. In a separate mixing bowl, put the egg and 1 cup of sugar. Using a wire whisk, mix until completely combined and starting to lighten in color.
  4. Add the butter to the sugar/egg mixture and whisk until combined and smooth.
  5. Repeat with the Sour Cream, and Maple Syrup.
  6. Add the wet ingredients to the dry, and mix until combined.
  7. For an oversized muffin, fill the cups all the way to the top… and maybe over just a little bit
  8. Place the last 5 strips of bacon and ½ Cup of sugar in the short cup… and you guessed it PULVERIZE!
  9. Sprinkle the bacon-y sugar goodness over each muffin
  10. Bake for 18-30 minutes, until a toothpick comes out clean and the muffins are deep golden brown in color.
  11. Let cool for 10 minutes in the pan and then remove to a wire rack

I have found these to be a flavorful treat just as they are…. or you can take it way over the top and schmere on some butter and drizzle with more syrup… but thats just pushing it, don’t you think?

Happy Baking my little Bakers and Baker-ettes….

Until next time,

Sending my warmest regards,

Chef Scott

Hi Everybody!

It’s me again! Chef Scott from Sunny St. Petersburg Florida…

So here’s the deal… I had never used a Magic Bullet until I filmed my original Kitchen Magician Video. I’m not much of a smoothie type guy, and I really have no interest in yogurt… and I found myself misled by the many recipes and anecdotes I read.

Boy was I wrong.

First, I made Cheesecake! Are you kidding? Cheesecake with no mess! And I made it a bunch of times… always comes out the same, perfect!

Since then I have been inseparable from my Bullet! I am constantly thinking how whatever needs to be done could use a ride in my Bullet! As a Chef, I am always looking for the best flavor with the least labor. MB is perfect for the task.

Take Today’s Recipe…

This one takes a little foresight (and moderate planning). But nothing you can’t handle. And for you Deuces and Singles out there, this is a very filling, fun way to treat yourself midweek…

You Need:

TOOLS:

  • Tall Cup
  • Cross Blade
  • A knife
  • A Spoon

INGREDIENTS:

  • 2 Baking Potatoes
  • 2 strips Cooked Bacon (optional)
  • ¼ – ½ Cup Sour Cream
  • ¼ – ½ Cup Shredded Cheddar Cheese
  • 5 Cloves Garlic (smashed, peeled..and sautéd if your into it. Sauté in the bacon grease, smarty. Or olive oil)
  • Salt and Pepper to taste
  • Additional Shredded Cheddar for topping
  1. Preheat oven to 375 degrees.
  2. Wash Potatoes well, and stab with a fork or knife several times. Place on a baking sheet and bake @ 375 for 45-60 minutes. Turn potatoes half way through. I used small bakers, they took 45 minutes.
  3. Let cool till you can handle them, or use hot pads. Here’s where there’s planning involved. You could bake the potatoes today, cool to room temperature… then wrap and chill them for up to 3 days! So you can give the potatoes the second bake later…
  4. When you’re ready, Preheat oven to 350 degrees.
  5. Just cut the top off of the potatoes. (see pic) Don’t cut potatoes in half. (or, I guess you could… if you were serving 4 people as a side…)
  6. Scoop out the potato to make a bucket. Put the scooped out potato in the tall cup.
  7. Add the rest of the ingredients in any order. Screw on the Cross Blade. Invert the cup and just before putting it on the base, give it a good shake to get the denser ingredients down to the blades.
  8. Pulse, and shake if necessary. I also let it go for ten or so seconds.
  9. Scoop the filling back into your Potato Boats.
  10. Top with additional Cheddar Cheese or bacon bits etc.
  11. Bake for 12-15 minutes, until hot all the way through, and cheese is melted and bubbly.

I served this monster potato and it’s accompanying loaded skin all alone with a sour cream dippin’ sauce.

It would also go nicely with a green salad!

So leave the super healthy fat-free foods for the rest of the week, tonight do a carbo cheese Celebration! You probably deserve it…

Until next time,

I’m sending my warmest regards…

Chef Scott

Hi everybody,

It’s me Chef Scott with the recipe for the Alfredo Veggie Pizza. 10 minutes to throw together and another 10 in the oven gives you the best white pizza ever! Again…. this thick and cheesy pizza is not for the faint of heart… enjoy :0)

  • 4 oz. Cream Cheese (half of a brick from the grocery)
  • 1/2 Cup Heavy Cream
  • 5 (or more) cloves garlic (smashed peeled and sauteed in olive oil)
  • Salt and pepper to taste ( 1/8 tsp each)
  • A Store Bought Pizza Crust (like Boboli)
  • Assorted Favorite Toppings
  • in the video I use: 1/2 onion and 1/2 red bell pepper chopped fine in my magic bullet; and mushrooms sliced large for pizza.
  • others toppings might include: pepperoni or cappicola, black olives, bacon, capers…. you get the idea!
  • Mozzerella (pre shredded from the grocery)
  • Fresh Parmesan

1. Pre Heat your oven to 400 degrees

2. Prep any toppings ie: slice mushrooms. Cross blade pulse some pepper and onion, etc…

3. Saute smashed and peeled garlic cloves in olive oil over med. heat. cook until lightly golden. remove from oil, save the oil.

4. Put Cream cheese, Cream, Garlic and Salt and Pepper into the tall cup and blend for several seconds until smooth.

5. Spread evenly over pizza crust.

6. Top with Mozzerella and favorite toppings

7. Bake at 400 degrees for 10-14 minutes. Check at 10 minutes.

I really love pizza more than any other food, and I was SO happy to research this recipe… the sauce sets nicely in the fridge for dip 🙂

till next time…

Chef Scotty

Hi Everybody!

It’s me Chef Scott from St. Petersburg Florida!

I love Cornbread. And it’s not just because it’s delicious and easy, it’s because you can do anything to it and it will STILL be delicious and easy (just like a close friend of mine, she knows who she is…).

I was with friends this weekend, when the conversation turned to favorite food. My friends are mostly foodies, so it ALWAYS turns to that topic eventually. This night we got onto family stand-bys. Comfort type stuff… the 2 dishes that everyone could agree on were the Bar b que… and mom’s pot roast stew. And they begat the extended Cornbread Convo of 2011.

How do YOU like it?! Like it dense? Or Cakey? Crispy on the outside and a cornmeal tooth? Or like pound cake. You like hidden treasures? Or Smoooth?

No matter how you like your Cornbread, the Magic Bullet is gonna make it better!

This is what we came up with the other night! Thanks John, and Another John, and Susan… it was good wasn’t it?

Tools:

  • Magic Bullet Tall Cup
  • Cross Blade
  • baking pan (8”or 9” round or square… muffins… loaf, you get the idea)
  • a skillet
  • a couple of mixing bowls
  • various stirring tools.

Ingredients:

DRY-

  • 1 Cup All Purpose Flour
  • 1 Cup Cornmeal
  • 2 TBS Sugar
  • 3 tsp Baking Powder
  • ½ tsp Salt

WET-

  • 1 Cup Milk
  • ¼ Cup Oil or melted Shortening
  • 1 egg

POWERFUL VARIANT-

  • 1 Yellow Onion
  • ½ Red Pepper
  • 2 TBS olive oil or Butter!
  • 2 tsp sugar
  • Salt and Pepper
  • 1 Can Corn (about 2 cups. Sub fresh or froze)
    1. Preheat your oven to 375 degrees. Lightly grease your baking pan
    2. Peel the onion… and cut the onion and pepper to larger than bites size. Going for something that will fit in the bullet.
    3. On medium heat on your stove, cook the onion and pepper with the sugar and salt/pepper. You don’t need to stir them too frequently. You are looking for well done edges and caramel colored markings (see the pic)
    4. When done, remove from pan to the bullet cup. Let cool briefly. Pulse with the cross blade. I eventually took mine almost to smoosh. A friend had said that she likes the flavor but not the texture of peppers OR onions. You can use your own judgment. Set this aside.
  1. Mix together all of your dry ingredients. Give them a stir with a fork, or whisk to comb
    ine.
  2. Stir in the wet ingredients, just until moist throughout.
  3. Add the Powerful Variant onion/pepper mixture and corn. Fold gently to combine.
  4. Into the pan! Bake for 18-20 minutes… till a toothpick comes back clean.
  5. BOOM! So Much Flavor… Serve with Mom’s Pot Roast Stew…. Bar B Q… or justwith a little butter and salt…. or with Greans! Or drizzled with honey!

So Tell me what you think? And tell me how you like YOUR cornbread!!

Until next time…

I send my warmest regards…..

Scott

(POST SCRIPT): The picture makes this recipe look short and unimpressive. In the interest of full disclosure, I took nearly 2 cups of the batter for muffins of my own, greedily denying my friends of a Full and Tall loaf. Yours will look better, just sayin’.

Hi Everybody!

It’s me Chef Scott… From St. Petersburg Florida!

The weather has been Crazy! Am I right? Hurricanes and tropical depressions have shrouded our end of summer shenanigans with rain and despair… and in some areas, total grocery store nightmares!

But now that all of that has passed for the moment, I find the Gulf Coast of Florida to be the perfect spot! It was so great out today (my lucky “day off”) that I got a hankerin’ for one of my all time favorite treats… a Thick and Creamy Milkshake. And I wasn’t looking for no Drive Thru style, tastes like plastic fake shake… I wanted the gourmet real deal, so I employed the knowledge of Le Cordon Bleu. (how stuck up is THAT?!) and my Magic Bullet, And I just have one thing to say, Ganache, baby. (pronounce it: gah-nosh)

Ganache is one of those pastry shop basics that is both a go-to stand by, and a Show Stopper all at once. And of course we Bakers would like you to believe that it is not possible for you, a mere mortal to create it. Guess What. Super Easy! And with so many uses (frosting, mousse, milkshakes, by the freekin’ spoonful) you will want to give this a try!

I should warn that the following recipe is Forbidden on Most Dietary Plans (unless you are Miss Piggy, which you’re not.) But with only 1 ride on the carousel, I say live it up!

Are you ready? Cause this is my Ganache-a-licious Milkshake! Enjoy!

Tools:

a bowl for ganache

spatula or spoon

Individual Party Mug and Color Cover Ring

Cross Blade

Straw (or 2… like you’re gonna share, Ha!)

Ingredients:

  • 6-8 ounces of Chocolate (use the highest quality that you feel like shelling out for. Grocery store bag o’ chips works great :o)
  • 6-8 Ounces Heavy Cream
  • 2 Large-ish scoops of your favorite vanilla ice cream
  • ½ – ¾ Cups Milk. (whole; 2%; skim; almond etc)
  • Secret Weapon Peanut Butter

(a note on the chocolate) I weigh just about every ingredient that I use. It’s just my way. I believe that Bags of Chocolate Chips at the grocery come in 12 ounce… or sometime 16 ounce sizes. I use the measure ”6-8 ounces” to actually mean, “Half of the Bag”. So look at the bag of chocolate chips and use about half of it. That will get you there. Use the same amount of Cream. Ganache is usually 2 ingredients. Cream and chocolate in equal portions.

  1. Place chocolate in a heat resistant bowl.
  2. Bring Cream to a boil. Don’t let it boil over.
  3. Pour boiling cream over chocolate and let rest for about a minute.
  4. Gently stir with a spatula or large spoon until the thick deep chocolate ganache comes together and is one solid color with no more streaks. Set aside in the refrigerator for 15-20 minutes to cool. If you made ganache yesterday, you can get right on with it now!
  5. Add 2 scoops of your favorite vanilla ice cream to the Party Mug.
  6. Add 2 or 3 or more serving spoons of Chocolate Ganache
  7. Add ½ – ¾ cup milk.
  8. Add Peanut Butter (optional but… y’know “necessary”)
  9. Screw on and tighten the cross blade.
  10. Blend for 10 seconds…
  11. Enjoy!!

I left you extra ganache to share or not with you’re respective others. Trust me when I say, if they know it’s in the fridge… it won’t be for long!

Let me know what you think… or what crazy Milkshakes You’ve made…

Till next Time…

Chef Scott

Hi Everybody!

It’s me Chef Scott from Sunny St. Petersburg Florida!

I am so thankful that we live in the future. Modern developments in Agriculture and Transportation, as well as communication between far away places has made it possible, in the dead of September to find fresh strawberries at my local grocer! These strawberries are well out of season, but are so full and plump and luscious…. that I couldn’t resist!

I’m on my way to a friend’s place this afternoon, and am tasked with “bringing the chips”. Well, I’m not really the type to show up with a bag of mono sodium glutamate coated what have you. No, today my friends are gonna get more than they bargained for… This little appetizer recipe is so easy, and So Delicious! You are about to be Very Popular, friend.

Today we’re going to make the Chips for Dippin’ and we’re going to make a crazy easy Fruit Salsa! Here we go!

Tools:

  • Tall Cup
  • Short Cup
  • Cross Blade
  • Shaker Top
  • Cookie Sheet

Chips –

  • small package of flour tortillas
  • vegetable spray (like pam)
  • 2 TBLS Sugar
  • 1 ½ tsp Cinnamon
  1. Preheat your oven to 350
  2. Cut the tortillas like a pizza, into 8ths. Lay tortilla pieces on the sheet tray so that they are in a single layer, not overlapping. Set aside.
  3. In the short cup put the sugar and the cinnamon. Press down and blend for 10 seconds. Replace the blade with the shaker top.
  4. Using your vegetable spray, lightly mist and spritz the tortilla pieces.
  5. Sprinkle with the sugar/cinnamon mixture.
  6. Bake @ 350 until lightly tanned. (check at 10 minutes, and then again every 7-8 minutes until they are done. They will be limp right out of the oven, but will crisp up as they cool. Keep an eye on them.

Now Salsa!

<<<>>>

  • 1 Apple (peeled and cut to fit into the Tall Cup)
  • 1 Kiwi (peeled and lightly chopped to fit)
  • 5-7 Strawberries
  • (assorted other favorite fruits)
  1. Put the peeled apple into the Tall Cup. Attach the cross blade, and pulse 3 or 4 times. The apple is the sturdiest of the fruits… it needs a couple hits on it’s own.
  2. Add the rest of the fruit. Replace the Cross blade and PULSE ONLY. Again, watch closely. The magic Bullet can render fruit to a smoothie in no time. Make sure you are Pulsing Gently.
  3. Put the delicious salsa in a fancy dippin bowl and refrigerate.

At Service time, put your chips in a big bowl, or on a serving tray and offer the salsa for dipping. I like to add just a drizzle of honey at the very end just to sweeten things up.

As with so many Magic Bullet recipes, this one is just a springboard for your own imagination. I’ve substituted in or added outright, pineapple; peaches; grapes; blueberries… I have added a tiny bit of orange zest, and even a shot of Grand Marniere. It really depends a lot on what I have handy.

The salsa also adds a delicious difference to angel food or pound cake with a dollop of whipped cream! And a fantastic topping on a banana split or sundae, right?!

The whole sweet appetizer can be brought together in just under 30 minutes. And THAT makes it a winner in my “easily impress your friends” cook book….

Tell me what you think! Or how YOU could change it up!

Until next time…

I send my warmest regards,

Chef Scott